(Our friend Rachel gave us this recipe. I’m not sure where she got it from, but I’m so happy she shared it. This is one of our favorites. It’s so good. It smells fantastic cooking!)
4 boneless, skinless chicken breast2 tbsp. Melted Butter
Salt and Pepper
2 Packages of Dry Ranch Seasoning
1 small can Cream of Chicken Soup
1 8oz block of cream cheese
1 small can chicken broth
1 medium onion, chopped
Fresh mushrooms (optional)
2 cups uncooked rice
Place chicken in bottom of crockpot. Pour melted butter over chicken and sprinkle with salt, pepper and 1 seasoning pack. Add mushrooms. Brown chopped onion with a little olive oil. Add soup, broth, ranch seasoning and cream cheese. Cook until smooth. Remove from heat. Add rice, stir and pour over chicken. (Once I have this in the crockpot, I add water knowing the rice is going to swell. I just add as much as I think looks right.) While this is cooking, I use a large spoon to shred the chicken once it’s tender enough. This puts the chicken all throughout the rice.
Cook on high for 6 hours.
*I’ve scaled this recipe down a bit. We were having entirely too much left over. Even still, my Crockpot is full.
**To change this up a bit, you can use Spicy Ranch. (Note: I tried this and didn’t like it as well.) I’m also going to try it with onion soup.